Lesson 1Sodium and blood pressure: evidence for sodium reduction, practical targets and sources of hidden sodiumThis lesson outlines research connecting sodium consumption to blood pressure rises and heart events, sets realistic daily sodium goals, spots concealed sodium in everyday foods, and shares effective strategies to lower intake across various meal styles for better control.
Evidence for sodium and hypertensionDaily sodium targets and thresholdsMajor dietary sources of sodiumHidden sodium in processed foodsPractical sodium reduction strategiesLesson 2Relevant guidelines and reviews to consult: key organisations and guideline names to search (e.g., ADA Standards of Care, EASD, AHA, WHO nutrition guidance)This lesson highlights top-tier guidelines and reviews on nutrition for diabetes, obesity, and hypertension, guiding learners on swiftly finding, evaluating, and implementing resources from bodies like the ADA, EASD, AHA, WHO, and others to inform evidence-based practice.
Core ADA nutrition recommendationsEASD and joint diabetes statementsAHA dietary guidance for CVDWHO sodium and sugar guidelinesFinding high-quality systematic reviewsLesson 3Nutrition for medication safety: preventing hypoglycaemia during caloric reduction and when to adjust glucose-lowering drugsThis lesson addresses averting low blood sugar during calorie or carb cuts, detailing timing for modifying insulin and other blood sugar medications, liaising with prescribers, and teaching patients about self-monitoring and rules for illness or activity.
Drugs with highest hypoglycaemia riskAdjusting insulin with carb reductionCoordinating with prescribers safelyPatient education on glucose monitoringSick-day and exercise nutrition plansLesson 4Dietary patterns with strongest evidence: Mediterranean-style, DASH, and low-carbohydrate approaches — comparative benefits and limitationsThis lesson compares Mediterranean, DASH, and low-carb eating patterns, reviewing evidence on blood sugar management, weight loss, and blood pressure effects, plus factors like sticking to the plan, cultural suitability, and risks for different patient types.
Mediterranean diet: core featuresDASH diet and blood pressure controlLow-carbohydrate diet variationsComparing outcomes across patternsMatching patterns to patient profilesLesson 5Weight-loss strategies with demonstrated benefit: structured hypocaloric plans, meal replacements, intermittent energy restriction evidence and safety considerationsThis lesson examines weight-loss methods backed by solid evidence, like planned low-calorie diets, meal substitutes, and intermittent fasting, focusing on safety protocols, ongoing checks, and tips for sustaining results long-term in clinical settings.
Structured hypocaloric meal plansUse of commercial meal replacementsIntermittent fasting and TRE dataMonitoring for adverse effectsSupporting long-term weight maintenanceLesson 6Core macronutrient concepts: role of carbohydrate quality vs quantity, fibre effects on glycaemia, protein distribution and satietyThis lesson explains the roles of carbs, proteins, and fats in diabetes and obesity care, prioritising carb quality over amount, fibre's benefits for blood sugar and fullness, and spreading protein intake to aid muscle health, satisfaction, and heart wellbeing.
Glycaemic index and glycaemic loadWhole grains versus refined grainsDietary fibre and postprandial glucoseProtein timing and distributionBalancing carbs, protein, and fatLesson 7Dietary fats and cardiovascular risk: saturated vs unsaturated fats, omega-3s, and dietary cholesterol considerations in statin-treated patientsThis lesson reviews how various fats affect blood lipids, swelling, and heart health, spotlighting saturated versus unsaturated types, omega-3 origins, and cholesterol advice for those on statins to guide healthier fat choices in meals.
Saturated fat and LDL cholesterolMonounsaturated and polyunsaturated fatsMarine and plant omega-3 fatty acidsDietary cholesterol in statin usersCooking oil choices and food swapsLesson 8Portion control and energy balance: practical portion tools, plate method, mindful eating conceptsThis lesson covers energy balance principles, common portion errors, and hands-on tools like the plate method and portion models, blending mindful eating techniques suited to managing diabetes, obesity, and high blood pressure effectively.
Estimating individual energy needsVisual portion guides and food modelsUsing the plate method in diabetes careMindful eating to reduce overeatingCounselling on eating out and takeawayLesson 9Added sugars, sugar-sweetened beverages, and ultra-processed foods: evidence on cardiometabolic risk and strategies for reductionThis lesson analyses the effects of added sugars, sugary drinks, and highly processed foods on weight, insulin response, blood fats, and pressure, providing practical, culture-aware methods to cut back on them in everyday Australian diets.
Defining added sugars and labelling rulesEvidence linking SSBs to diabetes riskUltra-processed foods and weight gainReplacing SSBs with healthier optionsBehavioural strategies to cut added sugarLesson 10Interpreting evidence in primary care: translating RCT and guideline recommendations into brief, patient-centred adviceThis lesson helps clinicians analyse nutrition studies and guidelines, assess research quality, and turn intricate trial results and expert advice into short, customised, patient-friendly messages for use in general practice consultations.
Hierarchy of nutrition evidenceReading RCTs and meta-analysesFrom guidelines to key messagesShared decision-making in counsellingTime-efficient counselling frameworks
